{"created":"2023-05-15T09:32:55.394932+00:00","id":7913,"links":{},"metadata":{"_buckets":{"deposit":"44308693-e5dd-4f6f-9d41-ee3782ce2bf7"},"_deposit":{"created_by":4,"id":"7913","owners":[4],"pid":{"revision_id":0,"type":"depid","value":"7913"},"status":"published"},"_oai":{"id":"oai:nara-edu.repo.nii.ac.jp:00007913","sets":["1292:1298:1435"]},"author_link":["37872","37877","37876","37874","37873","37875"],"item_3_alternative_title_18":{"attribute_name":"その他のタイトル","attribute_value_mlt":[{"subitem_alternative_title":"Selection of dishes including local dishes for food preparations in junior high school home economics education　－A case of Nara, Japan－"}]},"item_3_biblio_info_6":{"attribute_name":"書誌情報","attribute_value_mlt":[{"bibliographicIssueDates":{"bibliographicIssueDate":"2009-11-30","bibliographicIssueDateType":"Issued"},"bibliographicIssueNumber":"1","bibliographicPageEnd":"145","bibliographicPageStart":"139","bibliographicVolumeNumber":"58","bibliographic_titles":[{"bibliographic_title":"奈良教育大学紀要. 人文・社会科学"}]}]},"item_3_description_4":{"attribute_name":"抄録","attribute_value_mlt":[{"subitem_description":"In order to improve efficiency the food preparations in junior high school home economics education, the dishes including the local dishes were selected. The local dishes selected for the food preparations had to be made of daily available food and involve curriculum-based cooking processes so that students could learn cooking techniques and understand the nutritional and cooking properties of daily food. Upon selection, students' attitude to local dishes was investigated, and other popular dishes were additionally listed to balance with local dishes. The survey results indicated that students interested in eating were more willing to learn cooking the local dishes and pass down the tradition for generations than those not interested in eating. Students who cook more often showed a higher awareness of the local dishes and a greater willingness for cooking them. These results suggest that food preparations could be highly effective for teaching local dishes to junior-high school students. Ultimately, broiled sardine in Kabayaki sauce, Hamburg steak, and greens dressed in sesame sauce were selected as popular dishes that enhance students' understanding of the cooking properties of daily food as required by school curriculum guidelines, and Japanese persimmon seasoned in vinegar, Nara Noppei (stewed root vegetables and thick tofu), and Cha-Meshi (rice seasoned with tea and grains) were selected as local dishes.","subitem_description_type":"Abstract"}]},"item_3_full_name_2":{"attribute_name":"著者(ヨミ)","attribute_value_mlt":[{"nameIdentifiers":[{}],"names":[{"name":"スズキ, ヨウコ"}]},{"nameIdentifiers":[{}],"names":[{"name":"ヤマザキ, ショウコ"}]}]},"item_3_full_name_3":{"attribute_name":"著者別名","attribute_value_mlt":[{"nameIdentifiers":[{}],"names":[{"name":"Suzuki, Yoko"}]},{"nameIdentifiers":[{}],"names":[{"name":"Yamazaki, Shoko"}]}]},"item_3_publisher_32":{"attribute_name":"出版者","attribute_value_mlt":[{"subitem_publisher":"奈良教育大学"}]},"item_3_source_id_7":{"attribute_name":"ISSN","attribute_value_mlt":[{"subitem_source_identifier":"05472393","subitem_source_identifier_type":"ISSN"}]},"item_3_source_id_9":{"attribute_name":"書誌レコードID","attribute_value_mlt":[{"subitem_source_identifier":"AN00181081","subitem_source_identifier_type":"NCID"}]},"item_3_version_type_15":{"attribute_name":"著者版フラグ","attribute_value_mlt":[{"subitem_version_type":"VoR"}]},"item_creator":{"attribute_name":"著者","attribute_type":"creator","attribute_value_mlt":[{"creatorNames":[{"creatorName":"鈴木, 洋子"}],"nameIdentifiers":[{}]},{"creatorNames":[{"creatorName":"山崎, 翔子"}],"nameIdentifiers":[{}]}]},"item_files":{"attribute_name":"ファイル情報","attribute_type":"file","attribute_value_mlt":[{"accessrole":"open_date","date":[{"dateType":"Available","dateValue":"2017-02-24"}],"displaytype":"detail","filename":"鈴木139-145.pdf","filesize":[{"value":"90.5 kB"}],"format":"application/pdf","licensetype":"license_note","mimetype":"application/pdf","url":{"label":"鈴木139-145.pdf","url":"https://nara-edu.repo.nii.ac.jp/record/7913/files/鈴木139-145.pdf"},"version_id":"c382f093-ddf8-4b7c-90db-ec616ffbb471"}]},"item_keyword":{"attribute_name":"キーワード","attribute_value_mlt":[{"subitem_subject":"junior high school"},{"subitem_subject":"home economics education"},{"subitem_subject":"food preparation"},{"subitem_subject":"local dish"},{"subitem_subject":"中学校"},{"subitem_subject":"家庭科"},{"subitem_subject":"調理実習"},{"subitem_subject":"郷土料理"}]},"item_language":{"attribute_name":"言語","attribute_value_mlt":[{"subitem_language":"jpn"}]},"item_resource_type":{"attribute_name":"資源タイプ","attribute_value_mlt":[{"resourcetype":"departmental bulletin paper"}]},"item_title":"中学校家庭科における郷土料理を取り入れた調理実習題材の選定　－奈良県を例として－","item_titles":{"attribute_name":"タイトル","attribute_value_mlt":[{"subitem_title":"中学校家庭科における郷土料理を取り入れた調理実習題材の選定　－奈良県を例として－"}]},"item_type_id":"3","owner":"4","path":["1435"],"pubdate":{"attribute_name":"公開日","attribute_value":"2010-05-21"},"publish_date":"2010-05-21","publish_status":"0","recid":"7913","relation_version_is_last":true,"title":["中学校家庭科における郷土料理を取り入れた調理実習題材の選定　－奈良県を例として－"],"weko_creator_id":"4","weko_shared_id":-1},"updated":"2023-05-16T08:51:32.582454+00:00"}